Description
Indulge in this comforting and authentic wonton soup, carefully crafted to be entirely gluten-free without sacrificing any of the traditional flavors. Homemade wrappers make all the difference, delivering a truly satisfying texture.
Ingredients
- For the Gluten-Free Wonton Wrappers:
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- 1/4 cup tapioca starch
- 1/2 cup warm water
- 1 large egg white
- Extra gluten-free flour for dusting
- For the Filling:
- 8 oz ground pork (or chicken/shrimp)
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 scallions, finely chopped
- 1 tbsp gluten-free tamari
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1 tbsp cornstarch or tapioca starch
- For the Broth:
- 6 cups gluten-free chicken broth (low sodium)
- 3–4 slices fresh ginger
- 2 cloves garlic, crushed or sliced
- 1–2 tbsp gluten-free tamari (to taste)
- 1 tsp sesame oil (for serving)
- For Garnish:
- Fresh sliced scallions
- Sesame seeds
- Optional: Baby bok choy or spinach
Instructions
- 1. Prepare the Gluten-Free Wonton Wrappers: In a bowl, whisk GF flour and tapioca starch. In another, whisk warm water and egg white. Gradually add wet to dry, mixing until a shaggy dough forms. Knead on a GF floured surface for 5-7 mins until smooth. Cover and rest for 30 mins.
- 2. Make the Wonton Filling: In a bowl, combine ground pork, grated ginger, minced garlic, chopped scallions, GF tamari, sesame oil, white pepper, and cornstarch. Mix until just combined.
- 3. Fold the Wontons: Divide rested dough into 4 portions. Roll one portion thinly (keep others covered) and cut into 3-inch squares. Place 1 tsp filling in the center. Moisten edges with water, fold into a triangle, pressing to seal. Bring bottom corners together, slightly overlap, and press to seal. Repeat.
- 4. Cook the Broth: In a large pot, combine chicken broth, ginger slices, and crushed garlic. Simmer for 15-20 mins. Season with GF tamari to taste.
- 5. Assemble and Serve: Bring broth to a rolling boil. Carefully drop wontons into the broth (in batches if needed). Cook 3-5 mins until they float and are cooked through. Add bok choy/spinach for the last minute. Ladle into bowls, drizzle with sesame oil, and garnish with fresh scallions and sesame seeds. Serve immediately.
- Prep Time: 60 mins (plus dough rest)
- Cook Time: 25 mins